Traditional blanquette of veal

Traditional blanquette of veal recipe


Serves 4


15 minutes


90 minutes



1 kg veal shoulder cut into pieces

2 carotts

1 oinion

1 stalk of celery

100 g button mushrooms

20 g unsalted Isigny PDO butter

20 cl Isigny PDO crème fraîche

25 cl white wine

1 egg yolk

Juice of 1 lemon

30 g flour

20 g dehydrated veal stock

Salt, pepper


Brown the pieces of meat in a casserole with the Isigny PDO butter.

Sprinkle with flour and mix well.

Add 50 cl of water, the white wine and the dehydrated veal stock.

Peel and cut the carrots, chop the onions and mushrooms, and add them to the casserole.

Simmer for about 90 minutes.

Mix the Isigny PDO crème fraîche, egg yolk and lemon juice in a bowl.

At the end of cooking, add this mixture to the preparation and adjust the seasoning if necessary.

Serve immediately!